The espresso powder is a nice counter against the very sweet nougat. Don’t get me wrong, it’s still very sweet but it will appear less so.
- 15gr sugar
- 35gr egg whites
- 190gr sugar
- 60gr glucose
- 50gr water
- 1 vanilla bean
- 115gr honey
- 25gr white chocolate
- 150gr hazelnuts
- 1 1/2 tsp espresso powder
Makes approx 70 pieces of nougat
Heat the oven to 110°C.
Spread the hazelnuts out over a baking tray and place in the oven.
Place the first portion of sugar (15gr) and the egg whites in a heatproof bowl – using a freestanding mixer definitely helps when making nougat.
Combine the sugar, glucose and water in a thick based sauce pan. Split the vanilla pod, scrape out the seeds and add seeds and empty pod to the pan.
Place the honey in another thick based sauce pan. Heat it to 120°C without stirring. Once at 108°C, turn on the mixer with the egg whites.
Take the honey off the fire and place the pan with the sugar on high heat. Do not stir this during heating!
Pour the honey in a slow stream into the beating egg whites. Don’t pour too fast or the eggs may split.
Keep the egg whites beating.
Once the sugar reaches 155°C, pour this in a thin stream into the beating egg whites, being careful to not get boiling sugar splatters all over you.
Beat for 3 minutes on a high speed. Then add the white chocolate. The mixture may split but it will come together again so don’t worry about that. Beat for 30 seconds until smooth.
Tip the nougat out on a silicone mat or a clean work area.
Add the fillings and knead together with (thin latex) gloved hands. The mixture will be hot but can be handled like this.
Place the nougat on a sheet of baking paper and cover the top as well. Leave to cool, then transfer to an airtight container and leave to set for 48 hours for easier cutting.